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top down view of widemouth mason jar filled with bright orange homemade pumpkin purée sitting on top of a dark grey linen apron.

How to Make Homemade Pumpkin Purée

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  • Author: Kelly
  • Total Time: 30 minutes
  • Yield: 1 pound 10 ounces Purée (26 ounces) 1x
  • Diet: Vegan


This homemade pumpkin purée recipe is perfect for making better-tasting, less-processed holiday pumpkin desserts, and savory sides, or for making homemade baby food, or the best homemade pumpkin pie ever.  It takes just 30 minutes to make from start to finish!  I’ve reduced the typical 40 to 60-minute pumpkin roasting time that most pumpkin purée recipes call for, to just 20 minutes (because everyone’s trying to save a little more energy these days). 


  • one 2-pound whole pumpkin (Hokkaido, Sugar, Kabocha, or Pie Pumpkin), peeled and diced (1kg)


  1. Preheat oven 400°F/200°C. + roast the pumpkin.  Line a baking sheet with parchment paper and add peeled and diced pumpkin in one layer. Roast for 20 minutes, or until fork-tender. Remove from the oven and place the pumpkin into a food processor.
  2. Purée the pumpkin.  Process the pumpkin until smooth and creamy and ladle into jars or use it in your favorite recipe calling for canned pumpkin or pumpkin purée. *If you don’t have a food processor, mash the pumpkin or use a potato ricer to get a creamy consistency. 


  • If you don’t want to peel or dice the pumpkin, simply cut it in half, scoop out the seeds, and roast the two halves flesh side down and increase the roasting time by an additional 20 to 30 minutes until fork tender.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Condiments + Sauces + Dips
  • Method: Oven Roasted
  • Cuisine: American


  • Serving Size: 1/2 cup
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